Tools:

1. Pour all the milk into your large pot, heat over medium heat until it reaches 85*F.

Stir frequently.

2. Dissolve the citric acid into 1 cup of water and stir this into the milk. Heat slowly until it reaches 100*F.

3. Dissolve the rennet into 1/4 cup of water and stir into the milk. Stir for an additional thirty seconds in an up and down motion with the spoon. You will notice curds beginning to form. Continue to heat the milk until it reaches 110*F. Once it reaches this temperature remove the pot from the heat and cover it with a lid. Let it sit for 10 minutes, and don’t disturb it.

4. One the curds have formed use a slotted spoon to transfer the curds to a colander that is over a bowl. Try not to break up the curds too much. Let them drain. Gently push them with your hand to remove as much whey as possible.

5. If you own a microwave (easiest way!)

Transfer the curds to a microwave safe dish and microwave on high for one minute.

Use a metal spoon to stir and fold the curds until they are smooth and silky.

You want the curds to all melt together.

If they aren’t just microwave the cheese for another thirty seconds.

6. Fold the curds over with your metal spoon until it forms a smooth ball. As you form the cheese begin to sprinkle the salt into it so it works through evenly. Drain off any whey that may appear.

Curds Turning Into Cheese

7. Once your cheese curds are smooth and silky it’s time to lightly knead and fold the curds. If you find they aren’t easy to work with simply microwave again for another twenty seconds.

8. When your cheese reaches the consistency that you like, form a smooth ball out of the cheese. To set the shape simply dunk the cheese into an ice cold bath.

9. You can enjoy your cheese immediately (my favorite!) or it can stay in the fridge for up to one week. To keep it delicious and fresh in the fridge mix one cup of the cooled whey with one teaspoon of salt and pour over the cheese in a sealed container. Cover and refrigerate.

Alternative method if you do not have a microwave.

In my home we don’t own a microwave.

Although this recipe is much easier to make with one, there is a way to make it without one as well!

You may find the amount of cheese you get will be a slightly smaller portion.

1. Pour all the milk into your large pot, heat over medium heat until it reaches 85*F. Stir frequently.

2. Dissolve the citric acid into 1 cup of water and stir this into the milk. Heat slowly to 100*F.

3. Dissolve the rennet into 1/4 cup of water and stir into the milk. Stir for an additional thirty seconds in an up and down motion with the spoon. You will notice curds beginning to form. Continue to heat the milk to 110*F. Once at temperature remove the pot from the heat and cover it with a lid. Let sit for 10 minutes, and don’t disturb it.

4. One the curds have formed use a slotted spoon to transfer the curds to a colander that is over a bowl. Try not to break up the curds too much. Let them drain. Gently push them with your hand to remove as much whey as possible.

5. If you own a microwave (easiest way!), transfer the curds to a microwave safe dish and microwave on high for one minute. Use a metal spoon to stir and fold the curds until they are smooth and silky. You want the curds to all melt together. If they aren’t just microwave the cheese for another thirty seconds.

6. Fold the curds over with metal spoon until it forms a smooth ball. As you form the cheese begin to sprinkle salt into it so it works through evenly. Drain off any whey that may appear. 7. Once your cheese curds are smooth and silky it’s time to lightly knead and fold the curds. If you find they aren’t easy to work with simply microwave again for another twenty seconds.

8. When your cheese reaches the consistency you like, form a smooth ball from the cheese. To set the shape dunk the cheese into an ice bath.

9. You can enjoy your cheese immediately (my favorite!) or it can stay in the fridge for up to one week. To keep it delicious and fresh in the fridge mix one cup of the cooled whey with one teaspoon of salt and pour over the cheese in a sealed container. Cover and refrigerate.